Roasted Butternut Squash Soup with Spicy Chickpeas – Cozy Comfort in a Bowl

One minute, it felt like spring was on the way - sun shining, birds chirping, and I even swapped my heavy coat for a lighter one. Then, just like that, winter came right back with a fresh layer of snow. Welcome to the season of false spring where one day you’re sipping iced tea outside, and the next, you’re reaching for a big, warm bowl of soup.

This Roasted Butternut Squash Soup is my go-to recipe during these chilly months - creamy, velvety, and packed with deep, roasted flavor. And because I love a good crunchy, spicy topping, I always pair it with crispy, smoky chickpeas for that perfect bite.

If you’re looking for something cozy, nourishing, and easy to make, this soup is about to become your new cold-weather staple.

Why You’ll Love This Roasted Butternut Squash Soup

Deep, rich roasted flavor – Roasting the squash, carrots, and onion brings out their natural sweetness.
Thick & creamy—without heavy cream! – The blended veggies make this soup luxuriously smooth.
The crispy chickpeas are EVERYTHING – Smoky, spicy, and perfectly crunchy!
Perfect for meal prep – Make a batch and reheat all week.
Warm, nourishing, and comforting – The ultimate winter-weather meal!

Roasted Butternut Squash Soup Recipe

Ingredients (Serves 4-6)

For the Soup:

2.5 lbs butternut squash – halved, roasted, and peeled
3 large carrots – peeled and cut into chunks
1 onion (white or yellow) – peeled and quartered
1 TBSP avocado oil (or your favorite healthy oil)
½ tsp salt
¼ tsp black pepper
¼ cup water – to help the squash steam while roasting
2 TBSP unsalted butter
3 cloves garlic – smashed and minced
3 cups vegetable broth
Additional salt + pepper to taste

For the Spicy Roasted Chickpeas:

15 oz canned chickpeas – drained, rinsed, and patted dry
1 TBSP avocado oil (or favorite healthy oil)
¼ tsp sea salt
¼ tsp smoked paprika
¼ tsp ground cayenne pepper (adds heat!)
¼ tsp garlic powder
⅛ tsp ground cumin
⅛ tsp black pepper

How to Make This Cozy Soup

Step 1: Prep & Roast the Vegetables

• Preheat your oven to 375°F (190°C).

• Cut your butternut squash in half lengthwise, scoop out the seeds, and pierce the skin with a knife to help it cook evenly.

• Peel and cut your carrots into 3 chunks each. Quarter the onion.

• Place the squash cut side down on a rimmed baking sheet along with the carrots and onion.

• Drizzle with 1 TBSP oil, sprinkle with salt and pepper, and pour ¼ cup water around the squash.

• Roast for 45-55 minutes until tender and lightly caramelized.

Step 2: Roast the Chickpeas

• While the veggies roast, drain and rinse your chickpeas and pat them completely dry with paper towels.

• Spread them on a separate baking sheet, drizzle with 1 TBSP oil, and sprinkle with salt (the spices go on later!).

• Roast at 375°F for 30 minutes, shaking the pan halfway through.

• Once crisp, toss the hot chickpeas with smoked paprika, cayenne, garlic powder, cumin, and black pepper. They’ll crisp up even more as they cool!

Step 3: Blend the Soup

• In a large pot, melt 2 TBSP butter over medium heat. Let it simmer and brown slightly for a nutty flavor.

• Add the minced garlic and whisk constantly until fragrant.

• Pour in the vegetable broth, cover, and reduce heat to low.

• Once the squash is cool enough to handle, scoop out the roasted flesh (or peel off the skin).

• Blend the squash, carrots, onion, and broth in batches using a blender or immersion blender until silky smooth.

Step 4: Serve & Enjoy!

Return the soup to the pot, season to taste, and keep warm until ready to serve.
Ladle into bowls and top with crispy chickpeas, scallions, or a swirl of cream.
Dive in while it’s hot and enjoy every cozy, comforting spoonful!

Make It Your Own!

This soup is already amazing, but here are a few ways to customize it:

Make it extra creamy – Stir in coconut milk or Greek yogurt.
Add warming spices – A pinch of nutmeg, cinnamon, or allspice gives it a seasonal touch.
More crunch? – Swap chickpeas for toasted pumpkin seeds or crispy croutons.
Extra protein – Add quinoa, lentils, or roasted tofu.
Love spice? – Stir in extra cayenne or a drizzle of chili oil!

Why This Soup is a Winter Staple in My Kitchen

I never get tired of this soup - it’s one of those reliable, go-to meals I make on repeat all fall and winter long. The deep, roasted flavors, the smooth, velvety texture, the crunch from the chickpeas… it’s perfection in a bowl.

And honestly? It just fits the season. When the weather is cold, and it feels like winter is never-ending (I see you, false spring 😅), this soup warms me up from the inside out.

It’s easy to make and full of flavor.
It keeps well in the fridge and makes amazing leftovers.
It feels like comfort food, but it’s packed with nutrients.

If you need a cozy, nourishing, and ridiculously delicious soup to add to your meal rotation, this is the one.

Let’s Chat!

Do you love butternut squash soup as much as I do? Have you ever tried crispy chickpeas as a topping? Let me know in the comments or tag me on Instagram if you make this!

Wishing you cozy soup season vibes!